Recipes from The Inglenook Cookbook by The Sisters of the Brethren Church (1906)

VEGETABLES

SCALLOPED ONIONS

Parboil 12 sliced onions. Prepare cracker or bread crumbs enough to make a layer of crumbs and of onions, putting crumbs first, and on the top adding butter, salt, and pepper to season. And last pour over 1 pint of milk and bake.